Saturday, March 17, 2012

Oven Roasted Vegetables

I have a hard time coming up with new side dishes. It seems like we have the same side dishes over and over again. I discovered this Oven Roasted Vegetables side dish from The South Beach Diet cookbook and decided I would try my own version of this recipe to make it my own. My new recipe is now one of our family favorites and compliments a lot of different dinners! This one is Gluten Free, low carb and high in fiber! This one is a MUST try!!
  • 1 medium zucchini, cut into bite size pieces
  • 1 medium squash, cut into bite size pieces
  • 1 medium red bell pepper, cut into bite size pieces
  • 1 medium yellow bell pepper, cut into bite size pieces
  • 1 pound fresh asparagus, cut into bite size pieces
  • 1 package of fresh sliced mushrooms
  • 1/2 head of fresh broccoli
  • 1 sweet onion
  • 3 tablespoons extra-virgin olive oil
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • Heat oven to 450F. 
  • Place zucchini, squash, peppers, asparagus, onion, mushrooms and broccoli in a big bowl. 
  • Toss with olive oil, salt and pepper and mix to coat. 
  • Spread the vegetables in a single layer on a cookie sheet. If you have a Demarle cookie sheet, that works best due to the non-stick texture.
  • Roast in the oven for 30 to 40 minutes, stirring occasionally, until vegetables are lightly browned and tender.


Nutritional Value: 
Per Servicing 170 calories, 5g protein, 15g carbohydrates, 11g fat, 2g saturated fats, 586 mg sodium, 0 mg cholesterol, 5g fiber

Recipe Source: inspired by Southbeach Diet

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